Instructions

Wash turkey and pat dry. If desired, rub cavity lightly with salt. Fasten
neck skin to back and skewer. Fold wings across back with tips touching. Tuck
drumsticks under band of skin at tail or tie together with heavy string, then
tie to tail. Place turkey breast side up on rack in open shallow roasting pan.
Brush with vegetable oil. Insert meat thermometer so tip is in thickest part
of inside thigh muscle or thickest part of breast meat and does not touch bone.

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